萧山区大肠癌发病危险因素的病例对照研究

目的：探讨萧山区人群大肠癌发生的危险因素。方法：采用以医院和社区为基础的1∶2病例对照研究方法,对102例经过病理学确诊的大肠癌患者及204例对照的相关资料进行条件Logistic回归分析。结果：大肠癌的危险因素有红肉和腌制食物（腌肉、咸鱼）食用频率,情绪自我调节能力差,下消化道疾病史,肿瘤家族史。其OR值及95%CI分别为4.99（2.14-11.65）、3.71（1.27-10.88）、2.60（1.03-6.56）、4.66（1.65-13.16）、3.30（1.43-7.62）;保护因素有白肉、新鲜水产类、新鲜蔬菜类食用频率,体育锻炼,OR值分别为0.09（0.03-2.22）,0.30（0.14-0.66）,0.21（0.09-0.49）,0.16（0.03-0.80）。结论：大肠癌的发生与饮食因素、性格特征、下消化道疾病和肿瘤家族史密切相关。

A case-control study on the risk factors for colorectal cancer in Xiaoshan county

Objective To investigate the potential risk factors of colorectal cancer in Xiaoshan county.Methods A hospital and community based 1∶2 matched case-control study was carried out,which included 102 pairs cases and 204 controls,and data were analyzed with conditional Logistic regression.Results The risk factors for colorectal cancer were the intake frequencies of red meat and salted food(salted meat and fish),the poor ability to adjust the mood,disease history of lower digestive tract,and family history of tumor.The corresponding OR were 4.989,3.712,2.597,4.661 and 3.300,respectively.The protective factors were the intake frequencies of white meat,fresh aquatic food,fresh vegetable,and physical exercise.The corresponding OR were 0.085,0.301,0.213 and 0.156,respectively.Conclusion The occurrence of colorectal cancer seems to be closely related to the dietary factors,character trait,disease of lower digestive tract and family history of tumor.